Canada Flag Cake Recipes

FLAG CAKE

Steps:

• Heat the oven to 350 degrees F.
• Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
• Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
• For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
• Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
• I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

FLAG CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• Place cake on tray. Frost top and sides of cake with frosting.
• For flag design, arrange blueberries on upper left corner of frosted cake to create stars; arrange strawberries in rows over frosted cake to create stripes. Serve immediately. Store covered in refrigerator.

CANADA FLAG "CAKE"

Steps:

• LINE bottom of 13x9-inch pan with cake slices; set aside.
• STIR boiling water into combined dry jelly powders in large bowl at least 2 minute until jelly powder is completely dissolved.
• Add ice cubes; stir 3 to 5 minute or until thickened.
• Remove any unmelted ice. Stir in 1 cup of the strawberries.
• Spoon over cake slices.
• Refrigerate 15 minute.
• Cover evenly with the whipped topping or whipping cream.
• REFRIGERATE 4 hours or until jelly is firm.
• Arrange remaining 2 cups strawberries over whipped topping to resemble the Canadian flag.
• Store in refrigerator.

CANADIAN FLAG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11X17-inch baking pan with 1-inch high sides.
• Beat 1 1/2 cups sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Beat one egg at a time into the butter mixture; beat in sour cream and 2 teaspoons vanilla extract.
• Sift flour, baking powder, baking soda, and salt together in a bowl. With mixer at low speed, add flour mixture to butter mixture alternately with milk just until combined. Scrape sides and bottom of bowl and finish mixing with a rubber spatula. Pour batter into prepared pan; spread to corners of pan and smooth top with a spatula.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes. Cool cake completely, about 30 minutes. To remove cake from pan, run a paring knife between cake and pan. Cover cake pan with plate or cooling rack; invert to transfer cake onto plate.
• Beat cream cheese, 1/2 cup sugar, and 1 teaspoon vanilla extract together in a bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Reduce mixer speed to low; slowly pour in cream. Once cream is incorporated, turn mixer speed to medium-high; beat until stiff peaks form, about 2 minutes.
• Spread cream cheese mixture evenly over top and sides of cake, smoothing the top. Place 2 to 3 rows of overlapping strawberry slices parallel to short sides of cake for the two red stripes of the Canada flag. Trace out a maple leaf shape in center of cake with a toothpick; use points of strawberry slices to create points of maple leaf. Cut a strip of strawberry for the leaf stem; fill in the area of the maple leaf with sliced strawberries. Refrigerate cake until ready to serve.

FLAG CAKE

Steps:

• Heat the oven to 350 degrees F.
• Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
• Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
• For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
• Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
• I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

4TH OF JULY FLAG CAKE

Steps:

• Beat cold milk and instant pudding in a bowl until no lumps remain. Beat cream cheese in a separate bowl until creamy. Gradually add in milk-pudding mixture and mix until smooth. Mix in whipped topping.
• Mix graham cracker crumbs and melted butter in a bowl until crumbs are completely moistened. Spread into a 9x13-inch baking dish and push down to create an even crust.
• Set aside 45 blueberries and 60 raspberries for topping. Mix remaining blueberries, raspberries, and strawberries together in a bowl and pour on top of the graham cracker crust. Spread pudding mixture evenly over the berries, making the top as smooth as possible. Top with reserved blueberries and raspberries to make a flag design.

CANADA DAY FLAG CAKE

Steps:

• First, make the cake.
• Preheat oven to 350F; have ready an ungreased 13x9 oblong pan.
• Using a flour sifter, sift together flour and salt, then return to sifter and set aside.
• In large mixing bowl, beat egg whites until foamy; sprinkle with cream of tartar and beat until soft peaks form.
• Gradually add half of the sugar to the whites, beating until stiff glossy peaks form.
• In another large mixing bowl, beat egg yolks and remaining sugar until thickened; stir in orange rind and juice.
• Fold this into the egg whites.
• Sift flour, a third at a time, over the egg mixture, gently folding in each addition.
• Place this batter into the 13x9 pan and bake in preheated oven for 20 to 25 minutes, or until spongy to a light touch.
• Let cool in pan for 10 minutes, then turn cake out onto a wire rack to let it cool completely (if possible, wrap and store for 1 day; cake can also be frozen for up to 2 months).
• When ready, make the filling and decoration.
• Hull and slice about one-quarter of the strawberries.
• Whip the cream; stir icing sugar and vanilla into whipped cream.
• Using a long serrated knife, cut cake horizontally in half and put one layer, cut side up, on a large serving tray.
• Spread with about one-third of the whipped cream mixture and cover with a single layer of sliced strawberries.
• Carefully put the top layer, cut side down, over the berries.
• Spread remaining cream over top and sides.
• Now, cut the remaining berries in half and arrange in overlapping rows, cut side down, forming 2 side bands and a maple leaf in centre.
• Use any remaining berries as a garnish around the sides of the cake.

FLAG CAKE

Steps:

• Slice 1 cup strawberries; halve remaining strawberries.
• Cover bottom of 13x9-inch dish with cake slices; top with sliced strawberries and 1 cup blueberries. Spread COOL WHIP over berries.
• Arrange strawberry halves and remaining blueberries on COOL WHIP to resemble a US flag. Keep refrigerated.